Ingredients
Scale
- 2 to 3 tablespoons extra virgin olive oil
- 1/2 yellow onion (diced)
- 2 teaspoons minced garlic
- 2/3 cup shaved carrots
- 1 1/2 cup red lentils
- 4 cups chicken broth
- 2 to 3 cups water
- 1 1/4 teaspoon black pepper
- 1 teaspoon turmeric
- 1 to 2 teaspoons cumin (to taste)
- 1 to 2 teaspoons salt (to taste)
- Red pepper flakes (to taste)
- Lemon wedges (for squeezing on top)
- Crispy bread or pita chips
Instructions
- In a pot over medium heat, sauté olive oil, onions, garlic, and carrots until browned, about 6 to 7 minutes. Add lentils and sauté for an additional 2 to 3 minutes.
- Pour in chicken broth and water. Bring to a boil, then lower the heat, cover, and simmer for 45 to 50 minutes until everything is soft. Use an immersion blender to blend until smooth.
- Season with black pepper, turmeric, cumin, and salt to taste.
- Serve in bowls with a squeeze of lemon and a sprinkle of red pepper flakes. Enjoy the soup warm with crispy bread or pita chips.